Let’s prepare kvass
Kvass is a sour low-alcohol drink that has been considered to be the king of soft drinks in many countries for hundreds of years. It contains 0.5 to 1.5% alcohol by volume. It is a product of incomplete lactic acid and alcoholic fermentation of kvass wort that was prepared from a mixture of salted and unsalted bread with sugar.
Kvass contains lactic acid, various sugars, carbon dioxide and vitamins that make it a nutritious refreshing drink with health-beneficial properties. Carbon refreshe kvass, increases secretion and improves food,absorption, lactic acid inhibits and neutralizes the pathogenic microflora of the gastrointestinal tract and regulates the stomach acidity.
Kvass has long been the most common Slavic and Baltic folk drink thanks to its taste properties and cheapness. If you want to prepare kvass at home, the fastest and most convenient way to do this is simply to dissolve the kvass wort concentrate in water.
It is quite simple to cook kvass. Having a completely ordinary set of products, you will get an amazing flavorful drink that will quench your thirst on a hot day and give you enough strength and energy.
Please remember that this kvass should be prepared for 18-20 hours. If you prepare kvass according to our recipe, it will surely appeal to both adults and children.
Kvass: Preparation instructure and ingredients
- Pour drinking, bottled, or boiled tap water into a clean fermenter at a temperature of 30-35°C. Add 600 ml of kvass wort concentrate for 23 liters of kvass and 1.5 kg of sugar to the fermenter. Mix everything thoroughly.
- Add 30 grams of pressed or 8 grams of dry baking yeast to the wort. Do not cover the fermenter with a lid, instead, cover the fermenter neck with gauze. Leave to ferment at 25-30°C for 18-20 hours.
- Pour kvass into clean bottles after 18-20 hours. Kvass is ready to drink. Store kvass in bottles in a dark place at 5-10°C.
